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Paleo-Friendly Sausage and Cauliflower Casserole

Who doesn’t love a good casserole? Far as I’m concerned,
that’s what we have winter for. On a frosty day, there’s nothing better than
coming home to a big pan of creamy, cheesy, yum baking in the oven. It’s an
edible hug. However, if you’re following any sort of Paleo plan, casseroles
aren’t exactly on your radar. Until now. This has to be the best Paleo Friendly
casserole ever invented. Seriously good stuff.

Made with sausage, onions, tomato sauce, ricotta—and
cauliflower in place of the pasta—it’s a delicious stick-to-your-ribs kind of
meal. Healthy comfort food at its best!!

Ingredients:

1 head of cauliflower

2 Tbs olive
oil

1 pound ground
Italian sausage

1 large
onion, diced

2 cloves of
garlic, minced

One 28-ounce
can of pasta sauce, I like Hunts Garlic and Herb (of course you can make your
sauce from scratch, if you prefer.

1 15-ounce container of ricotta

A sprinkling
of grated Parmesan cheese

salt and
pepper to taste

Directions:

1. Preheat
the oven to 350°F

2. After
removing the stem and leaves of the cauliflower, add the whole head to a pan filled
with a half of cup of water. Bring to a boil over high heat, and cook for five
minutes.

3. Once it
has cooled, cut into bite-sized pieces, don’t worry about style points here.

4. In a large
sauté pan, add the sausage, breaking it into crumbles as it cooks. Cooking
until it is very brown.

5. Add the
olive oil, onion and garlic to pan and continue to sauté until the onion has
begun to wilt, maybe five minutes.

6. Stir in
the tomato, salt and pepper, and cook for an additional five minutes.

7. In a large
bowl, combine the sausage mixture, chopped cauliflower and half of the ricotta
and pour the mixture into a 9 x 13 casserole pan, spreading as you go.

8. Taking the
rest of the ricotta, distribute spoonfuls on the top of the sausage mixture,
sprinkle with parmesan, and bake for 40 minutes or until sauce has began to
bubble. Let stand for 5 minutes before serving.